You are here: Home » Recipes » Spinach Miso Udon Noodles Spinach Miso Udon Noodles Recipe by Relish Contributor Yield 4 servings Chewy, nutty udon noodles are dressed up with marinated tofu and a miso dressing. PrintEmail Ingredients Marinated Tofu:2 teaspoons Asian sesame oil1 tablespoon tamari or soy sauce1 teaspoon hot chili paste*2 teaspoons sesame seeds1 pound firm tofu cut lengthwise into 1/2-inch-thick slicesUdon Noodles:1 pound udon noodles*Miso Spinach Dressing:1 tablespoon red or white miso2 cups loose-packed fresh spinach leaves3 scallions, sliced2 garlic cloves 1 1/2-inch slice peeled gingerroot1 tablespoon tamari or soy sauce1 tablespoon mirin*2 teaspoons honey1 tablespoon rice vinegar1/4 cup water or as needed Instructions To make marinated tofu: Combine all ingredients except tofu. Place tofu in a single layer in a nonreactive container. Pour marinade over all. Turn slices to coat. Cover and refrigerate for at least 30 minutes or overnight. To make noodles: Bring a large pot of salted water to boil over high heat. Add udon noodles and boil 10 to 12 minutes or until al dente. Drain. To make dressing: Meanwhile, blend all ingredients in a food processor fitted with the metal blade until smooth. Toss udon noodles with this dressing. Set aside. Spray a nonstick skillet with no-stick cooking spray. Heat over medium heat. Remove tofu from marinade and sear slices 2 minutes per side. Place a portion of room-temperature noodles on each of 4 serving plates. Top with slices of tofu. *Udon noodles, mirin or rice wine and hot chili paste are available in Asian grocery stores.